How to make Baingan ki Kachri: Many people do not like eating eggplant (brinjal). They often perceive it as bland and lacking nutritional value, but this view is incorrect; eggplant is packed with nutrients that offer numerous health benefits. Dishes like *Baingan ka Bharta*, *Kalonji*, or *Bharwa Baingan* (stuffed eggplant) can truly elevate a meal. While fans of eggplant usually stick to dry curries, gravies, *Bharta*, or *Kalonji*, if you want to try something new, give the Punjabi-style *Baingan ki Kachri* a go.

Chef Kunal Kapur shared the recipe for *Baingan ki Kachri* on his YouTube channel. It is a traditional Punjabi dish that serves as a wonderfully crispy and tasty snack—perfect for enjoying with your evening tea. If you need to whip up something quick using eggplant, this simple yet tangy and spicy recipe is ideal for making at home. It also works perfectly as a dry vegetable dish. Here are the ingredients and the method for making *Baingan ki Kachri*.

Ingredients for Baingan ki Kachri
Large, round eggplants – 2
Wheat flour – 1 cup
Red chili powder – 2 tsp
Turmeric powder – 1 tsp
Kasuri Methi (dried fenugreek leaves) powder – 1 tsp
Chaat masala – 1 tbsp
Garam masala – 1 tsp
Semolina (Sooji) – 1 cup
Mustard oil – for shallow frying
Green chilies (slit lengthwise) – 3-4
Salt – to taste
Black salt – 1 tsp

Method for making Baingan ki Kachri
First, take two fresh, large, round eggplants. Wash them and slice them into thick, round discs. Sprinkle a little salt over them, and also add the black salt to all the eggplant slices. Now, sprinkle chili powder, turmeric powder, dried fenugreek leaf (kasuri methi) powder, chaat masala, and garam masala over the eggplant slices; add salt as well—which will draw out the moisture—and mix everything thoroughly. Let it marinate for 10 minutes. Place a pan or tawa (griddle) on the stove. Spread some flour on a plate.

Similarly, spread some semolina (sooji) on another plate. Pour a little mustard oil into the pan and heat it well. Coat a piece of the spiced eggplant in the flour and place it on the tawa. Repeat this process for all the eggplant slices. If you prefer a semolina coating, coat the eggplant slices in semolina instead and cook them on the tawa, flipping them over until done. Once the eggplant is cooked through, remove it from the pan and serve it hot with green chutney or sauce.

PC Social Media